Total Steps
7
Ingredients
10
Tools Needed
10
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- Salt(optional)
- Black pepper(optional)
- 2 tablespoons Butter
- 0.75 pounds Fettuccine
- 1 Lemon
- 6 ounces Smoked salmon
- 1 pounds Asparagus
- 1.5 cups Heavy cream
- Ricotta cheese(optional)
- Milk(optional)
Instructions
Step 1
In a small saucepan, bring the heavy cream to a boil and let it simmer until it reduces to one cup.
Step 2
Break off the woody ends of the asparagus, cut the spears into bite-sized pieces, and cook them in boiling salted water for about 7 minutes or until tender. Drain well.
Step 3
Cut the smoked salmon into strips. Grate one teaspoon of lemon zest and squeeze one teaspoon of fresh lemon juice from the lemon.
Step 4
Cook the fettuccine in boiling water for about 12 minutes or until just done (al dente).
Step 5
Return the cooked pasta to the hot pot. Add the reduced heavy cream, cooked asparagus, smoked salmon, lemon zest, lemon juice, and butter. Toss everything together to combine.
Step 6
Season generously with salt and plenty of freshly ground black pepper to taste. Serve immediately.
Step 7
Optional: If using ricotta cheese and milk instead of heavy cream, do not reduce the mixture. Instead, mix only the amount the recipe calls for and heat it gently. Puree the ricotta in a blender and thin with a little milk before adding to the pasta.